Omelet Muffins

I got inspired to make these after seeing a version of breakfast omelet muffins on My Kitchen By the Lake yesterday. I saw them late in the evening and got really hungry for them and promised myself I'd make them as soon as I woke up, which I did. They're pretty easy to make, and the great thing about them is that you can add basically anything you want inside.

Ingredients:
- 6 eggs
- Chopped red pepper
- Chopped orange pepper
- Chopped tomato
- Black olives, cut into quarters
- Chopped spring onion
- Cut up mushrooms
- Cheese for topping (I used Parmesan and Emmental)

Instructions:

1. Preheat the oven to 176ºC (350ºF) and chop up all the vegetables you're planning on using. The great thing about these is that you can really add anything you want inside, and there's no certain amount you must add. The ingredients I used were what I had on-hand. You can add meat as well if you'd like, but I prefer my omelets vegetarian. 

2. After all the vegetables have been prepared, heat some oil on a frying pan, and add all the vegetable types one by one. I put the spring onion first and let it cook for a minute, then added the two pepper types and let it all cook for about two minutes. Then came the mushrooms, and lastly the olives and tomatoes for a short time. Be sure to continuously stir the vegetables. 

3. Once the vegetables seem to be cooked enough, take the pan off the heat and place it somewhere else for a few minutes. You don't need to take the vegetables out yet, you can leave them in for a while. Break the eggs into a medium sized bowl, and whisk them well. Once done, add all the vegetables from the pan and mix. 

4. Fill your muffin pan with muffin cups, and add the omelet mix in, until the cups are almost full. You don't have to use muffin cups if you don't want to, you can just spray or butter the pan well. 

5. Place the "muffins" in the oven for 10 minutes, and then take them out and add the desired cheese on top. I covered half of mine with Parmesan and the other half with Emmental, to see which one would turn out the best. (I have to say that the Parmesan ones were better, in my opinion). 

6. Put the omelet muffins back in the oven, and bake for another 10 minutes. You know they're done, when you insert a knife and it comes out clean. 

7. Take them out of the muffin pan using a fork, and serve immediately or let them cool and save them for later. They can be refrigerated and frozen for later use. 

I suggest serving them with some fresh veggies, like peppers and some mayonnaise on top.

What I found interesting when I made these was that the omelets got really big when they were in the heat (they looked like real muffins) but once they cooled down they completely deflated. They were still delicious though, of course. It's probably even easier to eat them when they're flatter rather than as big as a muffin :-) 

This is a great breakfast, especially if you make these on the weekend and then heat them up on a weekday before going off to work/school. Be creative, add interesting things and let me know how they turn out for you!